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Cherry trifle cake

Updated: 2007-03-27 11:20

Prep: 20 min.
Chill: 2 hours

Ingredients

1 9-1/2-inch tart-shaped sponge cake or 8 individual sponge cakes or shortcakes
1/2 cup cherry or orange juice*
1/4 of an 8-ounce container frozen whipped dessert topping, thawed
1 6-ounce carton (2/3 cup) cherry-vanilla or desired flavor yogurt
2 cups fresh light or dark sweet cherries, such as Rainer or Bing

Directions

1. Place cake(s) on a serving platter; sprinkle with juice. Set aside.
2. In a small mixing bowl stir together whipped topping and yogurt; spread onto cake(s). Cover and chill for up to 2 hours.
3. Before serving, remove stems from cherries; halve and remove pits. Arrange cherries, cut side down, on top of the yogurt mixture. Makes 8 servings.
Make-Ahead Tip: Spread yogurt mixture over cake. Cover and chill for up to 2 hours. Add cherries before serving.
*Note: If you wish to put some sherry in a cherry dessert, substitute 2 to 4 tablespoons of cream sherry for an equal amount of the fruit juice.
Nutrition facts per serving: calories: 146; total fat: 3g; saturated fat: 2g; cholesterol: 27mg;
sodium: 76mg; carbohydrate: 28g; fiber: 1g; protein: 3g; vitamin A: 2%; vitamin C: 4%; calcium: 4%; iron: 5%